From Local Product to Destination Identity: Leveraging Cave-Aged Cheese for Sustainable Rural Tourism Development

From Local Product to Destination Identity: Leveraging Cave-Aged Cheese for Sustainable Rural Tourism Development

This study investigates how local gastronomic products with strong cultural and heritage value can contribute to destination identity and sustainable rural tourism development. Focusing on cave-aged cheeses, it emphasizes the case of Roquefort-sur-Soulzon (France), where traditional cheese-making an...

Full description

Saved in:
Bibliographic Details
Main Authors: Aleksandra Vujko, Martina Arsić, Radmila Bojović
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Agriculture
Subjects:
gastronomic tourism
heritage-based experiences
sustainable rural development
destination identity
cave-aged cheese
Online Access:https://www.mdpi.com/2077-0472/15/11/1137
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2077-0472/15/11/1137

Similar Items